Sauté the onion: Heat olive oil in a skillet over medium-high heat. Add onion and cook for 2 minutes.
1 tablespoon olive oil, ½ cup sweet white onion
Add garlic: Stir in the garlic and cook 1 minute until fragrant.
5 teaspoon garlic
Build the flavor: Add tomato paste, oregano, chili flakes, paprika, sun-dried tomatoes, salt, and pepper. Cook until the tomato paste deepens in color, about 2 minutes.
½ cup sundried tomatoes, ½ teaspoon oregano, ½ teaspoon red chili pepper flakes, ¼ teaspoon black pepper, ½ teaspoon paprika, 1 tablespoon tomato paste, 1 teaspoon salt
Add chickpeas and liquids: Pour in chickpeas, vegetable broth, and coconut cream. Stir and bring to a gentle boil.
1 cup vegetable broth, 1 13.5 ounce can coconut cream, 1 15 ounce can chickpeas
Simmer: Reduce heat and simmer for 15 minutes until slightly thickened. The sauce will continue to thicken as it cools.
Finish with greens: Stir in baby spinach and fresh basil.
2 cups baby spinach, 4-5 basil leaves
Serve: Top with parmesan and serve over rice, quinoa, or baked sweet potatoes.
grated parmesan for serving
